Everyone has their favourite type of chocolate cookies and If you like them soft, moist and cakey, then these are perfect for you. I have replace the wheat flour with spelt, and also reduced the original called for amount of sugar by two-thirds and added two tablespoons of coffee liqueur to batter. To keep these cookies soft and chewy for longer, store them in an airtight container. They freeze exceptionally well-layer them in a freezer-safe container between sheets of wax paper. Thaw 15 minutes at room temperature before serving.

Roughly chop the chocolate and place them in a heatproof bowl set over a pot of barely simmering water. When melted, remove from the heat, and gently stir until smooth.

Beat egg whites in a large mixing bowl with an electric mixer until foamy, about 1 minute. Beat in dark brown sugar in a few additions until smooth. Now beat in coffee liqueur and melted chocolate. Stir in the dry ingredients with a wooden spoon until just incorporated.

Drop the batter by tablespoonfuls onto the prepared baking sheets, 1 inch apart. Bake the cookies 10-12 minutes. Cookies will be soft. Cool on the pan for 5 minutes, then remove from trays to a wire rack to cool completely.

Wow. I am such a cooking novice. I didn`t know what spelt flour was. I`ve never seen it sold, but then again, I was never seeking it out. Maybe I`ll try to find it sometime.But on your cookies, they look perfect.

Hi Angie-with all the doggie-house watching for my daughter, and checking my other kitty at my place, I forget things; like commenting to my favorites.I love the chocolaty cake like cookies...but here come the "spell check police" typo error in SPELT...hope you don't mind me bringing it to your attention!

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